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Cinnamon Maple Roasted Kabocha Squash
This cinnamon maple roasted kabocha squash is the perfect sweet side dish for fall and super easy to whip up. Kabocha squash wedges are tossed with olive oil, maple syrup, cinnamon and salt and roasted to caramelized perfection.
Prep Time
5
minutes
mins
Cook Time
30
minutes
mins
Total Time
35
minutes
mins
Course:
Side
Cuisine:
American
Servings:
2
Author:
Brittany Mullins
Ingredients
1
medium kabocha squash
about 1 pound, seeded and cut into 1-inch wedges
1
Tablespoon
olive or avocado oil
1
Tablespoon
maple syrup
1
teaspoon
cinnamon
½
teaspoon
sea salt
Instructions
Preheat the oven to 400°F. On a rimmed baking sheet, toss the squash with the oil, maple syrup, cinnamon and salt.
Arrange squash in a single layer and roast for 15 minutes. Flip and roast for 15 minutes longer, until golden and tender. Enjoy!
Video
Nutrition
Serving:
1
/2 of recipe
|
Calories:
166
kcal
|
Carbohydrates:
28
g
|
Protein:
2
g
|
Fat:
7
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
5
g
|
Monounsaturated Fat:
1
g
|
Sodium:
596
mg
|
Potassium:
822
mg
|
Fiber:
4
g
|
Sugar:
16
g